Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup finely chopped pistachios
- 1 cup chopped dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the butter and sugar until light and fluffy, then add the eggs one at a time and mix well. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the butter-sugar mixture. Fold in the chopped pistachios and cranberries.
- Shape the dough into wreaths and place them on the prepared baking sheets.
- Bake for 12-15 minutes or until lightly golden on the edges. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg